Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Eggplant 8 Garlic cloves; minced
2 Red bell peppers 1 ts Cumin
2 lg Tomatoes 1 qt Chicken stock
3 tb Olive oil 1/2 c Heavy cream
1 Onion; chopped 4 tb Fresh basil; thinly sliced

Roast the eggplant, bell peppers, and tomatoes by holding them over
an open flame (or broil them) so that they are black all over.
Remove the skins. Remove the seeds from the bell peppers and the
tomatoes. Chop the eggplant, bell peppers, and tomatoes. Set them
aside.

In a medium large saucepan place the olive oil and heat it on medium
high until it is hot. Add the onions and saut? them for 3 to 4
minutes, or until they are tender.

Add the roasted eggplant, bell peppers, and tomatoes. Stir the
ingredients together. Add the garlic, cumin, and chicken stock.
Simmer ingredients for 45 minutes. Add the cream and stir it in.

Pour the soup into a blender and pur?e it so that it is smooth.
Season the soup with the salt. Garnish it with the sliced basil.

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